Marinated souvlaki

Yield: 6 Servings

Measure Ingredient
2 pounds Tender meat (pork, veal, beef or lamb, or boned chicken or innards or fish fillet)
3 ounces Onion, sliced
1 ounce Carrot, sliced
1 ounce Celery
2 \N Garlic clove; crushed
1 pinch Thyme
1 pinch Rosemary
1 pinch Coriander
4 pinches Or,gano
2 pinches Cloves
4 pinches Black pepper
1 \N Bay leaf
\N \N Parsley; chopped
\N \N Zest of 1/2 lemon
2 teaspoons Salt
2 tablespoons Lemon juice
3 ounces Olive oil
4 ounces Wine, white

Cut the meat into small cubes. In a bowl, preferably earthenware, mix the marinade ingredients well and add the meat, mix again, cover and leave to marinate for 24 to 48 hours. (He doesn't say to refrigerate but I would certainly do so. For the curious, the recipe actually calls for marinating in a *kioupi* or earthenware storage jar rather than a bowl. This would probably keep the ingredients cooler.) When ready to cook, thread the meat on 18 to 24 skewers.

Grill over embers of vine branches (!). Serve hot.

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